Chocolate Raspberry Whoopie Pies

These Chocolate Raspberry Whoopie Pies are the perfect way to get you in the mood for Valentine’s Day. These whoopie pies have a delicious, pink, sweet, and sour filling from the beaten white chocolate raspberry ganache. They are sandwiched between two moist chocolatey heart-shaped cookies and decorated with a drizzle of melted semisweet chocolate and freeze dried raspberries. They are super fun to make and right on time for Valentine’s Day.

How to prepare the Chocolate Raspberry Whoopie Pies

First, you have to make the raspberry white chocolate ganache. It needs to sit in the fridge for 6-10 hours. You can even make it a day ahead. 

You start by making the raspberry jam. In a small saucepan, bring to a boil the raspberries with sugar. After it boiled, add the cornstarch dissolved in cold water. Stir for one more minute on low heat, then allow to cool. Now you can make the ganache. Heat the whipping cream and raspberry puree until hot but don’t boil. Pour over the white chocolate and the pink food coloring. You can leave the food coloring out if you dislike using it. But bear in mind that the raspberry puree will not make the ganache pink. It will become a bit grey after you add the white chocolate. Stir well, then cover it with foil and refrigerate. After you take it out from the fridge, beat it lightly with a hand mixer until it becomes fluffy.

If you don’t have raspberries, feel free to use different types of berries, like strawberries, blueberries, or cherries.

chocolate raspberry whoopie pies with raspberry chocolate ganache

How to make the cookies.

The cookies are really easy to make. Melt the chocolate with the oil over a bain-marie. Mix the egg, sugar and buttermilk then pour over the mixture of the melted chocolate. Mix all the dry ingredients, then add them to the batter alternating them with the hot coffee. Pipe the batter in V shapes so you will get cute heart cookies. The hearts should be around 3-4 inches (8-9 cm) in diameter. Bake for about 10 minutes. 

Match the cookies up by size. Apply the cooled raspberry jam over the cookies with a silicon brush in a thin layer. After the ganache is all set and fluffy you can pipe it on half of the cookies. Then pair up and you get some lovely sandwiches. For the garnish, drizzle the hearts with melted semisweet chocolate. If you can’t find freeze dried raspberries, use whatever red sprinkles you like instead.

Hope you will try these amazing Chocolate Raspberry Whoopie Pies. Tag me on Instagram if you do and enjoy as much as we did.

For more Valentine’s desserts check our collection of Valentine’s Day Recipes.

Valentine's Day chocolate raspberry whoopie pies with chocolate ganache filling and freeze dried raspberries

Red Velvet Cheesecake Brownies
Chocolate Panna Cotta
Red Velvet Lava Cake

chocolate raspberry whoopie pies

Chocolate Raspberry Whoopie Pies

5 from 1 vote
These Chocolate Raspberry Whoopie Pies are fun to make and a perfect way to get you in the mood for Valentine's Day.
Servings 20 whoopie pies
Prep Time 13 minutes
Cook Time 8 minutes
Chilling time 6 hours
Total Time 6 hours 21 minutes


Whoopie Cookies – makes about 40 heart-shaped cookies

  • 2 ¼ cups (280g) all-purpose flour
  • 1/4 cup (30g) cocoa powder
  • 1/4 tsp (1g) salt
  • 1 tsp (6g) baking soda
  • 6 tbsp (85ml) oil
  • 2.6 oz (75g) semisweet chocolate
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/2 cup (120g) buttermilk
  • 1/2 tsp (3g) vanilla extract
  • 1/2 cup (75ml) hot coffee (not too strong)

Raspberry Jam

  • 1.5 oz (50g) fresh or frozen raspberries
  • 1 tbsp (15g) sugar
  • 1 tsp (4g) cornstarch
  • 1 tsp (5ml) cold water

White Chocolate Raspberry Ganache

  • 11 oz (320g) white chocolate
  • 2 tbsp (30g) raspberry puree
  • 2/3 cup (160ml) whipping cream
  • 1/2 tsp (2g) pink gel food coloring

For Decoration

  • 3.5 oz (100g) semisweet chocolate , melted
  • 1 tbsp (15g) freeze dried raspberries


Raspberry Jam.

  • In a small saucepan add the raspberries and sugar and bring to a boil. Let simmer for 1 minute.
  • Mix the cornstarch and cold water, then pour over the hot jam. Stir for 1 minute, until thickens. Let it cool completely.

White chocolate raspberry ganache

  • In a saucepan heat the whipping cream and 2 tablespoons (30g) raspberry puree. Just heat until hot but don't boil.
  • Pour the hot mixture over the white chocolate, add the pink food coloring, and mix until smooth. Cover the ganache with plastic wrap. Place it in the fridge for 6 to 10 hours or overnight.

Heart-shaped cookies.

  • Preheat the oven to 340F (170C). Line two baking sheets with parchment paper.
  • In a heatproof bowl, melt the chocolate with the oil, over a bain-marie.
  • In a large bowl, mix together the egg with both sugars. Add the buttermilk and vanilla, and mix to combine.
  • Add the melted chocolate and mix until incorporated.
  • Sift together the flour, cocoa powder, baking soda, and salt in a bowl.
  • Add half of the flour mixture and half of the hot coffee to the batter and mix until incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining half of the coffee and mix until completely combined.
  • Take a piping bag with a round ½ inch (1cm) tip and fill it with the cookie batter and pipe onto the baking sheets V-shaped cookies, they should be around 2-3 inches (7-8 cm) in diameter. Try to make them similar, so you can pair them later.
  • Bake one sheet at a time for 10 minutes each. Let them cool in the pan.

Assemble the whoopie pies

  • Take the ganache out of the fridge and with a hand mixer, lightly beat it until fluffy. Fill a piping bag with it.
  • Match the cookies up by size and with a silicon brush apply the remaining raspberry jam over the cookies, in a thin layer.
  • Pipe the ganache filling onto the bottom cookie of each pair. Then sandwich them together.
  • Melt the semisweet chocolate over a bain-marie. Fill a piping bag with a very small round tip.
  • Drizzle the chocolate on half of the heart-shaped sandwiches then top with the freeze dried raspberries or sprinkles. Enjoy!


Serving: 1 serving out of 20Calories: 297kcalCarbohydrates: 37.7gProtein: 4gFat: 15.3gSaturated Fat: 7.6gCholesterol: 25mgSodium: 36mgPotassium: 160mgFiber: 1.3gSugar: 25.1gCalcium: 71mgIron: 1mg
Author: Medana
Calories: 297kcal
Course: Dessert
Cuisine: American
Keyword: almond chocolate cricnkle cookies, best raspberry soufflé recipe, Valentines Day desserts, whoopie pies

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Heather Schlap says:

    Hi Ella !
    I’d love to make these raspberry and chocolate whoopie pies but the directions call for buttermilk but the ingredients list I don’t see has it listed. Thanks!

    1. Ella Marincus-HomeCookingAdventure Author says:

      Thank you for noticing. Fixed it

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© Copyright 2023. Home Cooking Adventure